Fluffy, sweet marshmallows are a beloved treat, but usually loaded with sugar that knocks you out of ketosis. Thanks to this easy keto marshmallow recipe, you can now enjoy the pillowy satisfaction of marshmallow fluff without the blood sugar spike!
These sugar-free marshmallows achieve the same airy texture and vanilla sweetness as their high-carb cousins, with just a fraction of the carbs. We use gelatin as the setting agent and sugar-free sweeteners to develop an indulgent, ketogenic snack.
With just 5 simple ingredients, whipping up a batch takes minutes. Be sure to use a deep bowl, as the mixing process causes sticky specks of marshmallow to fly. The result is a tray of fluffy white cubes ready for hot chocolate dunking and dessert topping.
While delightful on their own, we suggest pairing them with a fat source since marshmallows don’t contain enough beneficial fats for keto macros. Try a scoop of chocolate ice cream with dulce de leche for a nearly carb-free sundae! Just avoid roasting over an open flame, as the sugar alcohol makes these melt instead of brown.
Store your low-carb marshmallows in the pantry in an airtight container for up to 1 week. I do not recommend freezing them.
235 ml of water
50 g erythritol
3 tablespoons powdered gelatin
5 g vanilla essence
Make sure you can dedicate 20 minutes of your time to this recipe, as it needs all your attention because the gelatin sets very quickly.
Prepare a 23 cm square mold by lining it with parchment paper. Set aside.
Put half the water and all the sweetener in a small saucepan over high heat. Bring to a boil.
In a blender, add the remaining water and sprinkle in the gelatin. Immediately add the boiled water mixture. Mix quickly with a spoon to help the gelatin dissolve.
Beat on high speed for 10-15 minutes, until the mixture is bright white and has formed soft peaks.
Pour the mixture into the prepared mold carefully and quickly and smooth the top.
Let set for 4 hours at room temperature.
Once set, remove the parchment from the mold and carefully flatten the sides.
Spray your knife with coconut oil before gently cutting the marshmallow into 6 thick slices using a light drag (to break off the top) and then a pressing motion (to cut all the way through). You will need to keep spraying the knife with coconut oil before making each cut to prevent the marshmallow from sticking.